The reduction went well. Of course when adding it to the ricotta, it pretty much liquefied the ricotta. Actually it's consistency was a very thick liquid. I used one cup of wine (which became 1/2 cup) to a half cup of ricotta. Next time I will double that. Upon viewing the cheese after I flipped it in the press the first time, I already know that I need more ricotta mixture.
It did intensify the color when I checked it after the first press, but that might blend more into the cheese thus lightening the color after further pressing. I"ll let you know. It definitely is not going to have the same look as Cahill's but what I saw last night was okay. It had a nice look.
I did taste the reduction and the "wine ricotta" mixture. Both times I was pleased with the taste.
BTW, I used a Malbec, only because that is what I had in my cellar that was "low end" on the price level.